شاي حار

The cardamom and clove make this feel like a proper chai rather than just spiced black tea, and it holds up well with a splash of milk. I've been steeping it every morning for two weeks now and the tin's already half gone.

The black pepper actually comes through sharpest on the first sip, then the cardamom and clove settle in behind it. I've been steeping a heaping teaspoon straight up without milk and it still doesn't taste thin.

A bit of this chai with warm milk and honey is my new afternoon ritual—the cardamom comes through smooth while the cinnamon and clove keep it cozy without going sweet. The black pepper adds just enough heat to wake you up on a chilly day.